Picodon Cheese vs Reblochon Cheese
Picodon Cheese is a homogeneous, smooth, and fine; can become crumbly if matured longer goat-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Picodon Cheese?
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens with age.
What Is Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Picodon Cheese and Reblochon Cheese?
- Milk type: Picodon Cheese (Goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Picodon Cheese (Fine, lightly covered with uniform or speckled moulds), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method"), Reblochon Cheese (3 to 4 months)
- Taste: Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Picodon Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Raw, non-standardized, unhomogenized | Raw |
| Texture | Homogeneous, smooth, and fine; can become crumbly if matured longer | Ivory-colored, creamy and supple |
| Rind | Fine, lightly covered with uniform or speckled moulds | Yellow-orange covered with a thin white mold |
| Aging | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" | 3 to 4 months |
| Taste | Frank, capric with notes of nut and mushroom, occasional pungency | Creamy, nutty |
Taste Comparison: Does Picodon Cheese Taste Like Reblochon Cheese?
Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency, while Reblochon Cheese brings creamy, nutty character. More specifically, Picodon Cheese shows nut, light notes of mushroom, occasional pungency, possible fermentative taste, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method" develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Picodon Cheese for Reblochon Cheese?
Picodon Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect homogeneous, smooth, and fine; can become crumbly if matured longer bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Picodon Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, smooth, and fine; can become crumbly if matured longer cheese, go with Picodon Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Picodon Cheese suits recipes that want frank, capric with notes of nut and mushroom, occasional pungency notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Picodon Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Picodon Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Picodon Cheese is typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method", Reblochon Cheese 3 to 4 months.
Is Picodon Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Picodon Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Picodon Cheese taste like Reblochon Cheese?
Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency, while Reblochon Cheese is creamy, nutty.
What is Picodon Cheese made of?
Picodon Cheese is made from goat milk (raw, non-standardized, unhomogenized), using small amount used, lactic coagulation rennet. It's typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Picodon Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer, while Reblochon Cheese is ivory-colored, creamy and supple.